Recipes from Israel that Work in USA: Tabouli-Feta Salad

Serve this at your Lag Ba'Omer bonfire-barbecue to enjoy with the grilled meats or fish.

By Jamie Geller, Israel

First Publish: 4/26/2013, 5:07 PM

Times

Prep Time : 12 min

Cook Time : 15 min

Ready Time : 27 min

Servings

4

Ingredients

1 cup bulgur

1 medium tomato on the vine, chopped

3 scallions, white and green parts chopped

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley

3 ounces light feta, crumbled (optional)

1 lemon, juiced

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

Directions

Combine bulgur with 2 cups water in a medium pot and bring to a boil over medium high heat. Cover, reduce to a simmer and cook 12 to 15 minutes or until tender. Drain well and let dry out a bit on a paper towel lined sheet pan.In a large bowl, combine remaining ingredients and add bulgur. Stir well to coat and serve at room temperature or chilled.]

About Jamie Geller

Specializing in scrumptious meals that are a snap to prepare, Jamie authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. She and her husband and their children live in Israel.